Curried Corn and Shrimp Soup

1. 1

   Over high heat, in a 4- to 5-quart pan, combine the chicken broth, apples, onion, and curry.

2. 2

   Cover; bring to a boil, and simmer until apples will mash easily, about 30 minutes.

3. 3

   Let cool, then cover and chill until cold, a minimum of 3 hours or can be chilled overnight.

4. 4

   When cooled, place mixture in a blender and puree until smooth.

5. 5

   Cut a few thin strips of red pepper and set aside for garnish; dice remaining pepper.

6. 6

   Put diced pepper in soup tureen with apple puree, buttermilk, lime juice and corn, stir to mix.

7. 7

   Add the minced cilantro to the soup.

8. 8

   Ladle the soup into bowls, top each bowl with an equal amount of shrimp.

9. 9

   Garnish each bowl with bell pepper strips and cilantro.

10. 10

    Serve.

11. 11

    Please Note: The cooking time includes allowing the soup to cool overnight.

* Per serving · 4 servings · Values may vary.